World Bread Day 2010 - Apricot and Oat Buns
Today we celebrate World Bread Day 2010, already the 5th edition!
Last year I made a Swiss specialty of the Valais - Valais Rye bread. This year I had no clue what bread to bake for this special day. Until the day before yesterday when I thumbing through the German edition of Richard Bertinet's book Dough (in German called Brot für Geniesser) the following recipe grabbed my attention.
I have to say I love this bread too, in my case buns.
I made just the half of the recipe, replace the wheat wholemeal flour with freshly grounded spelt and instead of one or two small loaves I made as already mentioned buns.
Apricot and Oat Buns
makes 6 buns
100 g wheat flour
7 g fresh yeast
5 g salt
160 g water
100 g apricots (roughly chopped)
about 30 g oats
Mix the flours together. Rub fresh yeast into the flour – like you would butter in pastry. Add the salt, and mix through. Then add the water, and knead on low speed for 6 minutes, add chopped apricots to the dough and keep kneading to spread them evenly throughout the dough for about 3 minutes. Form the dough into a ball cover the bowl and let rest for about an hour – until the dough has doubled in size.
Once the dough has doubled in size, turn it out and divide it into 6. Form each piece into a ball.
Spray the top and sides of the buns with water, spread the oats out on a plate, and roll the buns in the oats until they are covered.
Preheat oven to 240 C.
Put buns in the oven and immediately turn the temperature down to 220 degrees, and bake for 15 minutes.
Take the buns out of the oven – check they are cooked by tapping the bottom of the loaf with your fingers – they should sound hollow – if not, put them back for another 5 minutes or so. Let them cool on a wire rack.
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Last year I made a Swiss specialty of the Valais - Valais Rye bread. This year I had no clue what bread to bake for this special day. Until the day before yesterday when I thumbing through the German edition of Richard Bertinet's book Dough (in German called Brot für Geniesser) the following recipe grabbed my attention.
I have to say I love this bread too, in my case buns.
I made just the half of the recipe, replace the wheat wholemeal flour with freshly grounded spelt and instead of one or two small loaves I made as already mentioned buns.
Apricot and Oat Buns
makes 6 buns
100 g wheat flour
7 g fresh yeast
5 g salt
160 g water
100 g apricots (roughly chopped)
about 30 g oats
Mix the flours together. Rub fresh yeast into the flour – like you would butter in pastry. Add the salt, and mix through. Then add the water, and knead on low speed for 6 minutes, add chopped apricots to the dough and keep kneading to spread them evenly throughout the dough for about 3 minutes. Form the dough into a ball cover the bowl and let rest for about an hour – until the dough has doubled in size.
Once the dough has doubled in size, turn it out and divide it into 6. Form each piece into a ball.
Spray the top and sides of the buns with water, spread the oats out on a plate, and roll the buns in the oats until they are covered.
Preheat oven to 240 C.
Put buns in the oven and immediately turn the temperature down to 220 degrees, and bake for 15 minutes.
Take the buns out of the oven – check they are cooked by tapping the bottom of the loaf with your fingers – they should sound hollow – if not, put them back for another 5 minutes or so. Let them cool on a wire rack.
+++ Das könnte auch schmecken / You might also like: +++
